Banana Cream Pie

Notes

You can make this pie a day ahead, served chilled and it will be delicious!
If you want to make the pie 2-3 days ahead just add the bananas and whipped cream before serving. Fresh bananas will get brown and mushy in a few days so best to add before serving.
I LOVE this pie drizzled with a chocolate ganache or sprinkled with some toasted coconut on top. Have them both prepared when you serve so guests can play with some options.
You can add a tablespoon less cornstarch to the filling for a softer texture. It’s a delicate balance between texture and stability!
This pie works well with a cookie crust too so feel free to experiment!

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	1 Blind Baked Pie Shell
	For the Pie Filling
	2 eggs
	2 egg yolks
	2g kosher salt (1/4 tsp)
	40g corn starch (1/4 cup)
	250g granulated sugar (1 1/4 cups)
	720ml milk (3 cups)
	15ml vanilla extract (1 tbsp)
	57g butter, unsalted (4 tbsp)
	For the Whipped Cream Topping
	480ml heavy whipping cream (2 cups)
	50g confectioners sugar (1/4 cup)
	10ml vanilla extract (2 tsp)
	For the Assembly
	4 Bananas

1.	For the filling
2.	Whisk together the two eggs and two egg yolks in a medium bowl then set aside.
3.	Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in milk and whisk again to distribute all the dry ingredients. You don't want clumps!
4.	Place on medium high heat and whisk continuously until thickened. About 5 minutes or so.
5.	Once mixture has thickened reduce heat to medium and continue stirring. Cook an additional 6 minutes. then remove from heat.
6.	Time to temper the eggs! Slowly drizzle in a cup of the hot milk mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.
7.	Transfer to a large bowl, add vanilla and butter and stir until butter is all melted.
8.	Cover surface with plastic and chill to bring down to room temperature.
9.	For the Whipped Cream Topping
10.	Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks.   I recommend making the whipped cream just before serving but you can do this in advance and chill the whole pie.
11.	For the assembly
12.	Use a spatula to smooth a thin layer of the filling onto the bottom of your cooled pie shell.
13.	Slice two to four bananas and cover bottom of pie with them.
14.	Pour or spoon the filling into the baked pie shell consistency will depend on how much you chilled the filling. Smooth out, cover and refrigerate at least 4 hours.
15.	Add the whipped cream to the top of the pie. Add more banana slices on top of the whipped cream just before serving.

Rating

Ingredients

Instructions

Notes

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